Method:
Make cherry jell-o ahead of time by mixing one box of jell-o with 250ml (1 cup) boiling water. Pour into a rectangular container and leave to refrigerate 3 hours or until firm.

To make the 'mead', start by placing the cinnamon, ginger, pepper and nutmeg in a muslin bag and tying with string. Stud the orange with cloves. Cover sheets of gelatine with water and leave to soak.

Pour the wine into a saucepan and stir in the honey. Add the brandy or cognac, if using, and place the studded orange and spice bag into the pan. Heat until just below boiling point (do not allow to boil) then reduce to a simmer for 10min. Remove from heat. Squeeze excess water from gelatine and add to wine, stirring constantly until dissolved.

Cut cherry jell-o into 1 inch (2.5cm) cubes and place into whatever you are using as a mold. Pour the mulled mead over the cubes and place in the fridge until set, ideally overnight.